Japanese Fondue (Shabu-Shabu)

Broth

• 4 cups (1 litre) low-sodium chicken broth
• 1 can (10 oz/284 ml) concentrated beef broth
• 1 tbsp (15 ml) soy sauce
• 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled
• 1 nori seaweed sheet
• 4 carrots, peeled and cut into 2-inch (5 cm) sticks

For dipping, your choice of

• 1 lb (450 g) fondue beef
• 1/2 lb (225 g) soba noodles, cooked al dente and lightly oiled
• 1/2 lb (225 g) small shiitake mushrooms
• 1 cup (25 g) baby spinach
• 2 green onions, cut into 2-inch (5 cm) sections
• Ponzu sauce
• Wasabi (optional)